Balsamic Marinated Summer Veggies
There are many vegetables at our weekly LIC farm market that grow in abundance in the Summer.
Squash, Zucchini, Peppers, Eggplant – These veggies are cheap!
Unfortunately, many people don’t like them or don’t know how to make them SUPER yummy so that they enjoy them.
This is the ONLY way you will eat these veggies from now on.
That’s how good they are!
As with all of our recipes, measurements are NOT important.
We always urge you to taste as you go and use your instincts!
You know what you like!
Balsamic Marinated Summer Veggies Recipe
Servings: 4 people
Prep Time: 15 minutes
Ingredients
Balsamic Marinade (AKA the dressing)
2 cup olive oil
1 cup balsamic vinegar (if you go with the cheaper balsamic, just add some water to cut the strength if necessary)
2 cloves garlic, peeled
1/2 bunch cilantro, chopped
1/2 bunch basil, chopped
Veggies
1 zucchini, sliced in 1 inch rounds
1 summer squash, sliced in 1 inch rounds
1 eggplant, sliced in 1 inch rounds
2 whole bell peppers
1 onion, cut in quarters
**Or any combination of the above!
Instructions
Marinade
Add all ingredients to a jar and season with salt & pepper. Shake it up.
Roasted Veggies
Load all the cut veggies in a bowl or ziplock and pour the marinade over the top. (For peppers -simply cut off the sides for large pieces)
Let sit for 10 minutes.
To grill - Be sure to us a hot grill and let the veggies cook enough to get nice grill marks. Then turn over. Once soft, remove & enjoy!
To roast - Place all veggies on a baking sheet. Be sure to not crowd the pan and do not let them overlap. (This will ensure that they will brown and not steam)
Place in a 450 degree oven for about 10-15 minutes until they are tender. No need to flip or move the veggies.
Enjoy with a salad or as a side dish. Finish with some of the left over marinade as a dressing!
Recipe Notes
Things to make ahead: The dressing! This marinade will last weeks in your fridge and can double as a salad dressing too.
Pro Tip: When grilling, cut the pieces lengthwise for a longer cut and so they don't fall through the grill.
Add to some cooked quinoa, couscous or brown rice for a delicious Summer salad!
